If you are short on time, or patience, butterflying certainly isn’t necessary. Just spread the shelled, deveined shrimp in the bottom of the pan. You might need to cook it a couple minutes longer though, since they will be thicker.
If you want the stellar presentation, be sure you find a beautiful dish to use. I love my oval baking dish for many reasons, but presentation is definitely one of them.
- 2 pounds extra large shrimp in the shell (15-18 per pound)
- 3 Tb olive oil
- 1 Tb white wine vinegar
- 1 Tb water
- 2 tsp kosher salt
- 1 tsp pepper
- 1 C butter, room temperature
- 4 tsp minced garlic
- 1/4 C minced shallots
- 3 Tb minced fresh parsley
- 1/4 tsp crushed red pepper flakes
- 1 tsp grated lemon zest
- 2 Tb fresh lemon juice
- 1 large egg yolk
- 2/3 C panko bread crumbs
- Preheat oven to 425 degrees. Peel, de-vein and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss with the olive oil, vinegar, water, salt and pepper. Set aside while you make the topping.
- In a small bowl, mix together all the ingredients for the topping. It helps to use a fork to mash the butter a bit. Set aside.
- Arrange the shrimp cut side down with the tails curling up, in a casserole that has been lightly sprayed with nonstick spray. Pour any liquid left from the bowl of shrimp over the top.
- Using your fingers, dot the topping evenly over the arranged shrimp. Bake for 12 minutes until hot and bubbly. If you would like the top browned more, place under the broiler for 1-2 minutes.